Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, japanese style tofu en cocotte with lots of sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Japanese Style Tofu en Cocotte with Lots of Sauce is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Japanese Style Tofu en Cocotte with Lots of Sauce is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook japanese style tofu en cocotte with lots of sauce using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Japanese Style Tofu en Cocotte with Lots of Sauce:

1. Get 180 grams Firm tofu (silken tofu is okay too)
2. Take 45 grams Nagaimo yam
3. Make ready 1 Egg
4. Make ready 1 pinch Salt
5. Take 1/3 tsp Dashi stock granules
6. Make ready 200 ml Water
7. Take 1 tsp each Mirin, sugar
8. Make ready 4 stick Imitation crab sticks
9. Prepare 10 edamame in their shells Edamame (frozen)
10. Take 1/2 tsp Soy sauce
11. Take 1 Salt
12. Prepare Katakuriko slurry
13. Take 2/3 tbsp Katakuriko
14. Get 1 tbsp Water

Instructions to make Japanese Style Tofu en Cocotte with Lots of Sauce:

1. Cut the nagaimo yam into small pieces. Put the tofu into the bowl of a food processor while crumbling it up, add the cut up nagaimo, egg, and a pinch of salt, and process until smooth. Pour the mixture into cocotte bowls.
2. Cover the cocottes with plastic wrap and microwave for 3 to 4 minutes. In the meantime, take the edamame beans out of the pods, and shred the imitation crab sticks.
3. Put the shredded imitation crab stick, edamame beans and soy sauce into a pan and bring to a boil. Add the katakuriko dissolved in water to thicken. Adjust the seasoning with salt.
4. Pour the sauce over the cocottes, garnish with yuzu peel if you have it, and it's done.
5. Ready to serve and ENJOY!

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